Coffee Praline Cheesecake


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 cup pecan halves, divided
27 Lorna Doone cookies, finely rolled - about 2 cups
1/4 cup margarine or butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
3/4 cup firmly packed brown sugar
1-1/2 cups sour cream
4 eggs
2 teaspoons instant coffee granules, divided
1 teaspoon vanilla
1 cup butterscotch ice cream topping
1 tablespoon hot water


Directions

Chop 1/4 cup of the pecans. Mix chopped pecans, shortbread crumbs and margarine in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan; refrigerate. Blend cream cheese and sugar in large bowl with electric mixer on medium speed. Beat in sour cream, eggs, 1 teaspoon of the coffee granules and vanilla until smooth. Pour into prepared pan. Bake at 350ºF for 1 hour. Turn oven off; leave cheesecake in oven 30 minutes. Remove from oven. Arrange 12 pecan halves around outside edge of


cheesecake; cool completely on wire rack. Refrigerate at least 3 hours or overnight. Heat butterscotch topping and remaining coffee granules dissolved in hot water in small saucepan until thoroughly heated. Stir in remaining pecan halves; serve warm with cheesecake.


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